Individual Chili Strudels
Crispy phyllo strudels filled with hearty chili and topped with melted Monterey Jack cheese. These individual savory parcels make impressive dinner party entrees.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
1 hrsTransform your favorite chili into an elegant, golden-crusted main course that looks like it came from a fancy restaurant.
Three layers of buttered phyllo wrap around hearty chili filling, rolling into individual portions that bake until crispy and golden.
Melted cheese on top and a colorful array of garnishes make each serving a showstopper.
Kitchen Tips
- Chill the chili first: Cold chili is easier to handle and won’t tear the delicate phyllo
- Work with phyllo carefully: Keep unused sheets covered with a damp towel to prevent drying
- Use the towel trick: Flipping the towel rolls the phyllo without tearing it
- Score before baking: Brushing with butter helps achieve that golden, crispy crust
- Melt cheese at the end: A final 3-minute bake ensures perfectly melted, bubbly cheese without overcooking
Variations
- Use beef, turkey, or vegetarian chili depending on preference
- Add sour cream and guacamole to the garnish plate
- Make mini versions for appetizers using less filling and smaller phyllo portions
Ingredients
Directions
Prepare chili as directed and chill.
Preheat oven to 400℉ (200℃). Grease a 15½ x 15½ x 1-inch jelly roll pan.
Place 1 leaf of phyllo on a towel with the long edge in front of you, and brush lightly with melted butter. Place a second leaf on top, and brush again with butter. Top with a third leaf (do not brush with butter), and cut the stack in half crosswise.
Spoon about ¾ cup chili along the near edge of each phyllo stack, leaving about 1-inch border uncovered on each side.
Holding the towel corners nearest you, flip the towel up, causing the phyllo to roll over on itself and cover the filling. (you can do both stacks with one flip.) Turn the edges in over the filling and continue to roll 1 strudel at a time to the end. Carefully place each strudel on the greased pan, seam side down. Repeat 3 more times with the remaining chili and phyllo. Brush the strudel tops with melted butter, place the pan in the middle of the preheated oven, and bake for 12 to 14 minutes until the strudels are crisp and golden brown.
If you have an attractive oven-safe serving platter, transfer the strudels to it, and sprinkle the cheese on top. (Otherwise, leave the strudels in the pan.) Return the strudels to the oven until the cheese melts, about 3 minutes. Remove pan from oven, garnish the strudels, and serve 1 strudel to each guest, placing some olives, onions, peppers and tomatoes on each plate.
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